Papa a la Huancaína is dish of sliced potatoes covered in a spicy cheese sauce that is typically served cold, as a first course or luncheon dish. It's delicious made with yellow or white potatoes. If you prefer a spicier sauce, add an extra yellow chile pepper.
8 yellow or while potatoes
Huancaína sauce (see "related recipes")
2 hard-boiled eggs
8 large black olives, halved
1. Heat a large pot of salted water to boiling and add the potatoes.
2. Boil potatoes until tender when pierced with a fork.
3. Drain water from potatoes and let cool.
4. Slice potatoes and arrange on top of the lettuce leaves.
5. Pour Huancaína sauce over potatoes, and garnish with slices of hard-boiled egg and black olive halves.
Serves 4 to 6.
Huancaína (wan-kay-eena) sauce is typically served over cold sliced potatoes in the famous Peruvian dish Papas a
la Huancaína. But it is a versatile sauce that goes with many flavors. Serve it as a dipping sauce for bite-size boiled
potatoes or raw vegetables. You can adjust the spiciness by using fewer or more yellow chile peppers.
Prep Time: 15 minutes
Cook Time: 5 minutes
4 tablespoons vegetable oil
1/2 cup chopped onion
4 yellow chile peppers (ajíes amarillos)
2 cloves garlic, mashed
2 cups white farmer's cheese (queso freso)
4 saltine crackers
3/4 cup evaporated milk
Salt and pepper to taste
1. Remove seeds from yellow chile peppers and chop into 1 inch pieces.
2. Sauté onion, garlic, and chile peppers in the oil until onion is softened, about 3-5 minutes. Remove from heat and let cool.
3. Place onion/chile mixture in a food processor or blender. Add evaporated milk and blend.
4. Add cheese and crackers and blend until smooth. Sauce should be fairly thick. Thicken sauce with more saltines or thin sauce with milk if necessary.
5. Season with salt and pepper to taste.
6. Serve at room temperature or chilled.
2 cups dried black beans-Soak overnight in cold water
1 tsp. ground cinnamon ½ tsp ground cloves
3 cups brown sugar (can use maple syrup)
3 Tbsp. ground sesame seeds
1 cup evaporated milk or 1 cup soy milk or 1 cup cocoanut milk
Drain, Place beans in saucepan, cover with water. Bring to boil and simmer over low heat until tender (½ to ¾ of an hour.
Drain the beans , saving 1 cup of the liquid. Put beans into food processor and puree until smooth.
Bring the reserved liquid to a boil, add cinnamon, cloves and sugar and mix well. Add the pureed beans, milk and the ground sesame seeds, simmer, stirring continuously until thickened. Let cool to room temperature.
1 tbsp vegetable oil
1/3 cup of Quinoa
1 carrot, diced
1 stick celery, diced
2 tbsp finely chopped onions
1/2 sweet pepper diced
2 garlic loves, crushed
4 cups of water
2 large tomatoes, finely chopped
1/3 cup of green cabbage, chopped
salt and pepper
freshly chopped parsley to garnish
1. Heat the oil in a large saucepan, add the quinoa, carrot, celery, onion, pepper and garlic and fry, stirring, until browned.
2. Add the water, cabbage and tomatoes, mix well and bring to the boil. Reduce the heat and simmer for 10 minutes.
3. Season with salt and pepper and garnish with parsley. Serve hot.
Source: Amber Davis Collins
Copyright © 2008, 2013 Returned Peace Corps Volunteers International Calendar all rights reserved. Powered by SilwikDesign.com